Pheasant, Champagne & Ham
By Steve Andrews – Spring Island, South Carolina
Ingredients:
- 4 pheasant whole breasts
- 1 T oil
- 2 oz. diced salt pork
- 3 T. butter
- ½ C. heavy cream or half & half
- 1 ½ C Champagne
- 15-20 – 1-2 inch ham slices
- 2 T. each butter and flour mixed
- 1 C. sliced fresh mushrooms
- ½ C. walnuts (optional)
- Freshly grated parmesan (optional)
- ¼ C. fresh parsley
Cooking Instructions:
- Simmer whole pheasant breasts in salted water for one hour, drain
- Brown pheasant in oil, salt pork and butter. Set aside to cool
- Make a roux of 2 T butter, 2 T flour
- Slowly add ½ cup cream or half & half
- Slowly add champagne, ham & mushrooms
- Take pheasant off the bone and keep in large pieces
- Place pheasant pieces in a large casserole
- Pour sauce of cream, champagne, ham & mushrooms over pheasant pieces
- Sprinkle with parmesan cheese and walnuts, if desired
- Bake covered at 350 degrees for 45 minutes
- Garnish with chopped parsley
Wild rice makes an excellent side dish!
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